Description
Slow Cooker Carnitas transform pork shoulder into tender, juicy, and flavorful pieces infused with citrus, garlic, and smoky spices.
Ingredients
Scale
- 4–5 pounds pork shoulder, trimmed and cut into large chunks
- 1 cup orange juice
- 1/4 cup lime juice
- 4–5 garlic cloves, minced
- 2–3 chipotle peppers in adobo, chopped
- 1 tablespoon cumin
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 2 bay leaves
- 1 medium onion, sliced
Instructions
- Trim any excess fat from the pork shoulder and cut it into large chunks to fit comfortably in your slow cooker.
- In a bowl, combine the orange juice, lime juice, minced garlic, chopped chipotle peppers, cumin, oregano, salt, and pepper. Whisk together to create a marinade.
- Place the sliced onions and bay leaves at the bottom of the slow cooker, then add the pork chunks. Pour the marinade over the meat.
- Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours until the pork is fork-tender.
- Remove the pork from the slow cooker and shred using two forks. For crispy carnitas, spread the shredded pork on a baking sheet and broil for 5-7 minutes, flipping once.
Notes
- This recipe is versatile and can be used for tacos, bowls, or other meals.
- Prep Time: 20 minutes
- Cook Time: 8-10 hours on low or 4-5 hours on high
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 95mg
Keywords: Slow Cooker, Carnitas, Pork, Tacos, Mexican